Tuna Research Articles

PEMBERDAYAAN MASYARAKAT PESISIR KELOMPOK NELAYAN PENGOLAH IKAN DI KECAMATAN BACUKIKI KOTA PARE-PARE, PROPINSI SULAWESI SELATAN

The Science and Technology Program for the community (PKM) has been carried out in Bacukiki Kora Parepare District, South Sulawesi Province with 2 groups of partners processing fishery products This activity is carried out by transferring technology for making shredded tuna which is still traditional to be more modern and hygienic. In addition, training and assistance were carried out to diversify processed anchovy products into various kinds of processed products such as rempeyek anchovies, balado seasoned anchovies and anchovy spicy sambel with vacuum packaging techniques to make it more hygienic as well as business management training activities. The method used in the training is the participatory method, which involves as many partners as possible in lectures, discussions, and practices. The training program that has been agreed with business group partners is the diversification of processed anchovy and tuna fish pabon products, the design of making product packaging. Business management training. covering finance and marketing strategies. The results of this activity show that the transfer of technology for making more modern tuna shredded products was accepted by the partner group because the procedure was easier, the results were more satisfactory and developed into a household-scale industry. In addition, partner groups have been able to produce processed anchovy products made from local anchovies.

Microbial food webs share similar biogeographic patterns and driving mechanisms with depths in oligotrophic tropical western Pacific Ocean.

Microbial food web (MFW) dominates the energy flow in oligotrophic tropical open ocean pelagic ecosystems. Understanding biogeographic patterns and driving mechanisms of key components of the MFW is one of the central topics in current marine ecology. Investigations were conducted along an 1,100-km horizontal gradient and in the full-water column vertical gradient of the oligotrophic tropical western Pacific Ocean. High-throughput sequencing and association networking methods were used to analyze the community structure and interspecies interactions of MFW. The structure of MFW significantly differed with depths, but not across horizontal gradients. Bacteria and microeukaryotes were interconnected and had more predominantly positive and negative linkages in the aphotic layers. Key components of MFW exhibited similar biogeographic patterns and driving mechanisms. Geographic distance exerted minimal effects on the distribution patterns of the microbial food web, while environmental factors played more important roles, especially for temperature and inorganic nutrients. Stochastic processes were more important in the microbial food webs of the 5-200 m layer than the >500 m layer, and drift explained the majority of stochastic processes. Moreover, only a weak but not significant driving force for North Equatorial Current on the east-west connectivity of the microbial food web was found in the upper layers. This knowledge is a critical fundamental data for future planning of marine protected areas targeting the protection of tuna fishing in the western Pacific Ocean.

Assessment of Histamine Levels and Histamine-producing Bacteria in <i>Euthynnus affinis</i> Marketed in Tanga and Mtwara Coastal Areas, Tanzania

Histamine (scombrotoxin) food poisoning is a community health risk associated with consumption of some marine fish species and it has been proposed that some anaerobic bacteria contribute to this form of food poisoning. However, histamine levels and histamine producing bacteria in fish marketed in Tanzania have not been appraised. This study was conducted to determine histamine levels and histamine-producing bacteria in the <i>E. affinis</i> (tuna) value chain in Tanga and Mtwara regions. High-performance thin-layer chromatography (HPTLC) was used to determine histamine levels, Bacteriology and biochemical tests were employed to determine histamine-producing bacteria. A total of 64 tuna fish samples were collected from deep sea fish market and Sahare Tanga and ferry market, Mtwara coasts. The mean level of histamine was found to be 86.4±43.9 in Tanga and 64.8±47.5 in Mtwara and the overall mean was 77.1±46.4. All fish 64 samples were positive for histamine; however, the mean level was within the recommended limit for consumed fishery products according to European Union regulation of 200 mg/kg (m) to 400 mg/kg (m) (EC, 2005).<i> Klebsiella spp, pseudomonas spp, </i>and <i>proteus spp</i> were isolated and confirmed as histamine-producing bacteria based on bacteriology and biochemical characteristics. It concluded that although within the recommended levels, all fish samples were positive to histamine and three bacterial species associated with its production isolated. To prevent raising histamine to concern levels, maintenance of hygiene and low temperature along the production chain should be observed.

Organoleptic Quality of Beef Meatballs Substituted with Tuna Fish Meat (Thunnus Sp)

This study aims to determine the organoleptic quality of beef meatballs substituted with tuna meat. Beef (Biceps femoris muscle) and tuna (Thunnus sp) fillet portion, each mashed separately, for making meatballs with a composition of 70% beef, 16% tapioca flour, 9% ice water , 2% salt, and 3% spices consisting of garlic 2,2% and 0.8 ground pepper. The beef was substituted with tuna meat at a level of 0%, 20% and 40%, then all the ingredients were finely ground until they were evenly mixed to form a dough. The dough was shaped round (± 2 cm) manually by hand, then boiled until cooked (until the meatballs float), then tested organoleptically using untrained panelists. The variables observed were color, smell, elasticity, texture and taste of meatballs. The data obtained were analyzed for variance with a completely randomized design, with 3 treatments, namely P0 (beef without being substituted with tuna meat), P1 (beef substituted 20% with tuna meat), P2 (beef substituted 40% with beef). tuna fish). If there are differences between treatments, further tested with Duncan's test. The results showed that the substitution of beef meatballs with tuna meat had no significant effect on the color, smell, elasticity, texture and taste of beef meatballs.

Near Infrared Sensors for the Precise Characterization of Salt Content in Canned Tuna Fish

Near Infrared Sensors for the Precise Characterization of Salt Content in Canned Tuna Fish

What Market Structures and Factor Influencing Tuna Exports? (Case Study: Indonesia)

Tuna is one of the main exports of fish from Indonesia and has great potential for export. Despite having great potential, Indonesia only ranks second as a tuna producing country in ASEAN. This study aims to (1) examine the structure of Indonesia's international tuna market, and (2) analyze the factors affecting Indonesia's tuna exports in the international market. The research method is secondary data. The methods of analysis are the Herfindahl Hirschman Index (HHI) and Concentration Ratio (CR4), Revealed Comparative Advantage (RCA) and Export Product Dynamic (EPD) and panel data regression. Novelty of this research that the market structure of fresh and frozen tuna is a perfectly competitive market, while canned tuna is an oligopoly. Indonesia's fresh, frozen and canned tuna has strong export competitiveness in the America and Japan as well as Indonesia is a rising star in the America, France and Bulgaria markets for canned tuna products. Analysis of panel regression data proves the variable which affects the value of Indonesia's tuna exports is the export price of tuna fish.

Rapid detection of tuna fish oil adulteration using FTIR-ATR spectroscopy and chemometrics for halal authentication

Rapid detection of tuna fish oil adulteration using FTIR-ATR spectroscopy and chemometrics for halal authentication

Nutrient Content and Sensory Characteristics of Tuna Fish Dimsum (Yellowfin)

Yellowfin tuna contains glutamic acid which creates a savory taste. Tuna trimming is a by-product of the trimming process in the formation of tuna loin. Utilization of tuna trimming to produce food products that are nutritious and acceptable to the community. The objective of this research is to determine the nutritional content and preference level of tuna fish in the production of dimsum. Determination of product acceptance using hedonic tests and statistical tests. The nutritional content uses parameters of protein content, fat content, ash content and water content. Assessment of the level of preference (hedonic test) using the parameters of appearance, aroma, taste, texture and overall acceptance. Data were analyzed using the statistical software SPSS Statistic 24. The results showed that the nutritional content of steamed tuna dimsum without MSG was protein content of 14.50%wb, fat content of 1.24%wb, ash content of 1.62%wb, moisture content of 51 .73%. The nutritional content of this tuna dimsum complies with the SNI for fish dimsum products. The panelists liked the hedonic test results on tuna dimsum using the steaming and frying method with hedonic test scores above 7. The statistical test results on taste parameters using the frying and steaming method affected the panelist’s preference level.

The nursery of yellowfin tuna seeds (Thunnus albacares) by increasing light intensity in the rear control system

The research was conducted at Research Center for Marine Cultivation and Fisheries Extension. The research was executed using nine units of volume tank of 5 m³, with a diameter of 2.7 m and 1 m of the water level. The test animals used were juvenile tuna fish aged 25 days with a length of 3-4cm. This study aims to determine the survival rate and growth rate of yellowfin tuna seeds that are given lighting treatment in indoor rearing. The treatment in this activity is the difference in light intensity, namely A): 700-800 lux, B) 300-400 lux, and C) indoor 50-100 lux. Each treatment was repeated 3 times. The experimental design uses randomized groups. The parameters observed were the quality of the seeds, namely the growth and survival of the seeds and the behaviour of the seeds during maintenance. As supporting data, observations were made on the quality of maintenance water (temperature, salinity, DO, and pH). The results showed that treatment A with a light intensity of 700-800 lux provided better survival and growth, followed by treatments B and C, with light intensities of 300-400 lux and 50-100 lux. Survival and growth resulted in treatment (A) resulted in survival (SR) 18.67 ± 1.77%, total length (TL) 6.48 ± 2.36 cm and body weight (BW) 3.52 ± 0, 63 g. The results of statistical analysis on survival of the three treatments were significantly different (P <0.05), while the length growth was not significantly different (P> 0.05) and the weight was significantly different (P<0.05). From the results of research with different lighting in the cultivation environment, the greater the lighting provided, the resulting growth has the better category. Water quality conditions are still within normal limits with differences in light intensity in indoor juvenile tuna nurseries.

A Consumer Preferences in Culinary Tourism Fresh Tuna Fish Chest and Jaw Bones Case Study in Manado City, North Sulawesi Province

The fishery products produced are not necessarily only for export purposes but are intended for national consumption. This research aims to analyze consumer preferences for processed fresh tuna products, namely the breast and jaw portions of tuna and identify consumer attitudes towards their choice of processed fresh tuna. The data in this research are primary data and secondary data. The sampling technique is based on purposive sampling and accidental sampling. Quantitative descriptive data analysis was carried out to analyze consumer attitude preferences. Based on the results of data processing between the menu attributes of tuna jaws and breasts, it turns out that consumers prefer tuna jaws compared to tuna breasts, the reason most likely lies in the sensation they get when eating tuna jaws. Even if asked about taste, both are equally tasty. The results obtained in this research show consumer preferences for tuna jaw and breast products on the food menu. Respondents preferred the processed Tuna Jaw menu where a utility (positive) value was obtained of 0.470 compared to the Tuna Breast menu with a utility (negative) of -0.470. In food variants, respondents preferred processed Burn Rica where the utility value was obtained at 3,690 compared to Woku at -0.642 and gravy at only -3,048. In the food price variable, respondents prefer food at a price of 50 thousand, where the utility value is 0.873 compared to the price of 45 thousand, the utility is 0.617, whereas at the price of 40 thousand it is only -0.995, and at the price of 60 thousand the utility value is -0.495, both of which are negative. The conclusion of this research is that consumer preferences for processed fresh tuna jaw and tuna breast fish products show that consumers prefer the processed Jaw Tuna menu where a utility value (positive) is obtained of 0.470 compared to the Tuna Breast menu with a utility (negative) of -0.470 .

Developing indicators to detect the use of fish-aggregating devices

Context The growing demand for global food security has resulted in rising fishing intensity, sometimes leading to overexploitation of fish resources, including tuna. Increasingly, fishers are using anchored fish aggregating devices (aFADs) to improve efficiencies and reduce costs. Aims To identify locations and use patterns of FADs and characterise aFAD usage in Indonesia and beyond. Methods We identified general patterns of aFAD usage by tuna purse-seine, pole and line, hand-line and troll-line vessels operating in Indonesian waters through reviewing relevant literature and focal-group discussions. Key results aFADs usage can be characterised by gear type and fishing strategy; vessel behaviour; equipment and spare parts for aFADs installation; association with light; trip duration, catch per unit effort (CPUE), ratio of live bait to catch, fuel consumption; existence of aFAD floats on board vessels and by-catch composition. Conclusions aFAD usage has been widely adopted by both industrial and small-scale tuna fishers to efficiency. However, this efficiency comes at the cost of significant increases in catches of juveniles and non-target species, which raises sustainability concerns for Indonesian officials. Implications Ultimately, quantifying the numbers, types and locations of aFADs is key to fisheries management to avoid overfishing, overcrowding and limit by-catch and fishing-associated waste.

Pelatihan Pembuatan Keripik dari Limbah Kulit Ikan Tuna kepada Kelompok Perempuan Binaan Lembaga Natural Aceh

PT. Sure Pacific Tuna and PT. Aceh Lampulo Jaya Bahari are 2 frozen tuna fish processing companies that produce fish skin waste, and have not been utilized economically. The majority of people work as fishermen and some groups of women work to process oysters into crackers. Utilization of tuna skin waste will provide many good impacts for the community because besides that it can also increase income for the company, besides that it can add entrepreneurial insight for participants and provide additional income for families. The targets of this activity are housewives, fishermen who generally also work as oyster seekers who also process oysters into crackers so that they have no difficulty understanding the process of making crackers. The results of this activity are very satisfactory because the participants of the activity can understand the process of processing tuna skin to be chips and able to process chips independently.

Struktur Komunitas Zooplankton dan Fitoplankton di Isi Lambung Ikan Tongkol Komo (Euthynnus affinis)

Zooplankton and phytoplankton have an ecological function as primary producers in the food chain, so they are often used as a scale for measuring water fertility. The aim of the study was to determine the community structure of zooplankton and phytoplankton in terms of the level of diversity, level of uniformity, and level of dominance in the gastric contents of the Komo Tuna (Euthynnus affinis) caught by fishermen in Lamongan Waters. Sampling of the Komo Tuna fish was carried out from the catches of fishermen in Lamongan Waters. The experimental method was through direct observation of the types of zooplankton and phytoplankton in the gastric contents of the Komo Tuna fish. Analysis of zooplankton and phytoplankton community structure data in the stomach contents of the Tuna Tuna using the diversity index, uniformity index, and dominance index approaches. The results showed that the community structure of zooplankton and phytoplankton that had been identified in the gastric contents of the Tuna Tuna was in accordance with life in Lamongan waters indicated by the diversity index value belonging to the medium and low categories, the uniformity index value belonging to the high category, and the dominance index value belonging to the unstable and stable category.

Effect of Giving Tumpi Tuna Fish Supplementary Food and Biscuit Supplementary Food for Toddlers on Toddler Weight Gain in the Working Area of the Health Center in North Buton Regency

Introduction: Malnutrition is a nutritional problem caused by lack of nutrition all intake both in the short and long term, generally determined by the type of nutrient less consumed by toddlers. The problem of undernutrition can be overcome by means of feeding and health practices for toddlers with the aim of restoring and improving nutrition and forming eating habits of toddlers in adulthood.&#x0D; Method: The type of research used in this study is a quantitative study, namely pre-experimental with a two group pretest-posttest design, with a total sample of 67 toddlers, 35 toddlers tumpi tuna samples and 32 toddler MT biscuit samples carried out for 4 weeks, using an independent t-test.&#x0D; Result: The tumpi tuna group had a greater weight gain than the MT biscuit group for toddlers.&#x0D; Conclusion: Looking at the average increase in body weight of toddlers, giving tumpi tuna isbetter for increasing toddlers' weight than giving MT biscuits to toddlers.

Protection of Maritime Law on Fishery Zone at the Coast Border of West Sumatera

In the few months there is a high intensity of illegal fishing at Indonesian waters. The most potential area located in the coast border of West Sumatera facing the high seas and Indian Ocean that have long been a target from abroad fishing boats. Geographically, there are three areas located in strategic west coast of Sumatera such as Padang City, South Coast District, and Mentawai District. By the situation of opened-coast territorial geography, it is susceptible for illegal fishing of tuna by the local or abroad ships. The observed problems in this research are finding causing factors of illegal fishing in west coast of Sumatera to protect the waters environment under the local wisdom, how to implement the countermeasures of illegal fishing in the west coast of Sumatera. Moreover, there is a special attempt to find out the system and proper policy to cope with the potential happening often of illegal fishing that threatens the waters protection in west coast of Sumatera. The dominant method used in research is qualitative approach by implement two legal studies such as socio legal and normative legal study used in research on doctrines or useful principles of law. Moreover, characteristically this research categorized as the analytical descriptive.

Formulation of Drying and Non Drying Oil Alkyd Resin from Palm Oil (Elaesis guineensis jacq.) and Tuna Fish Oil (Thunnus sp.) toward Acid Number Value and Non Volatile Content as Surface Coating Resin

Resin is a polymer chemical substance that is made up of monomers from carbon and nitrogen. Alkyd resin, a surface coating resin, produced by polycondensation reaction between polybasic and polyhydric alcohols, modified with monobasic acids or their anhydrides, and drying oil at controlled temperatures. Alkyd resin is widely used in the paint and surface coating industries. The advantages of this resin are its strong chemical and thermal resistance, quick drying power, and inexpensive cost. Alkyd resins can be produced from natural oil (palm and tuna fish oil). Oil derived from palm and tuna fish is known as natural oil. Tuna fish oil includes 40.04 % oleic acid. The oleic content is suitable for use in the alcoholysis process in the production of alkyd resins. The major ingredients in this study were tuna fish oil and palm oil. The aim of this research is to determine the influence of a combination of palm oil:tuna fish oil ratio, amount of pthalic anhydride, and temperature of alcoholysis process on the value of acid number and non-volatile content of alkyd resin was investigated using a Completely Randomized Design (CRD).

Prevalensi Larva Anisakis sp. Pada Ikan Tongkol, Ikan Cakalang, Ikan Belanak Dan Ikan Tembang Di Tempat Penjualan Ikan Kecamatan Sulamu, Kabupaten Kupang

Anisakis sp. is an endoparasite in fish that is zoonotic, so it can cause anisakiasis disease in humans when consuming fish with Anisakis sp.. L\arvae of Anisakis sp. predilection for fish digestive tract including intestine, stomach, liver, gonads, eggs and fish muscles. The purpose of this study was to determine the presence of Anisakis sp. and look at the prevalence rate and the degree of infection of Anisakis sp. on mackarel fish, skipjack tuna fish, mullet fish, and sardine fish. The research method was carried out by taking 120 fish samples consisting of 30 mackarel fish, 30 skipjack tuna fish, 30 mullet fish, and 30 sardine fish in fish sale place, Sulamu District, Kupang Regency. The samples were then operated on to observe the presence or absence of Anisakis sp. larvae. in the digestive organs and muscles of fish. Anisakis sp. larvae. which were found were cleaned of debris using 70% NaCl, then fixed with 70% alcohol, and stained with Semichen acetic carmine, then dehydrated in stages using 70%, 85% and 95% alcohol and identification of Anisakis sp. under the microscope. The results of this study found the larvae of Anisakis sp. On mackarel fish, skipjack tuna fish and mullet fish including Anisakis sp. Type I, characterized by the presence of a booring tooth (anterior), venticulus and mucron (posterior). The prevalence of Anisakis sp. larvae. on tuna by 46.66%, skipjack 26.66%, mullet fish 16.66% and tembang fish 0% or no larvae of Anisakis sp. The degree of infection of Anisakis sp. in mackarel fish 19.42 parasites/tail, skipjack tuna fish 17.75 parasites/tail, mullet fish 3 parasites/tail and sardine fish 0 parasites/tail.

Hedonic Profile and Spoilage Detection of Mackerel Tuna Fish Balls Preserved with Coconut Shell Liquid Smoke During Storage

The processing of mackerel tuna-based food products is still very limited, so efforts to diversify other mackerel tuna-based food products are needed. One of the products that can be made from fish meat is fishballs. Fishballs are a nutrient-rich product with a high-water content so that the product quickly became spoilage when stored at room temperatures. Liquid smoke is reported to have been used as a natural preservative. However, there are no reports regarding mackerel tuna fishballs that soaking in coconut shell liquid smoke could affect the consumer's preference on hendonic properties such as color, aroma, taste and texture. The product was analyzed using hedonic test is a test for color, aroma, taste, texture. The data was analyzed descriptively. The result shows that color preference of average 3.92 (likes), aroma preference of average 3.22 (likes), taste preference of average 3.81 (likes), and texture preference of average 3.26 (likes). Based on spoilage detection which shows spoilage characteristics such as off odor, off flavor, and acidity so that shelf life of mackerel tuna fishballs preserved with coconut shell liquid smoke predicted less than 5 days and more than three days at room temperatures. Keywords: Euthynnus Affinis, Organoleptic, Sensory-Based Detection, Food Diversification

Metal Concentrations in Canned Fish in Developing Countries and Its Relation with Human Health Risk

Fish protein consumption by humans, including that of canned tuna fish, is rising stead-ily all over the world. There are some concerns, though, regarding the potential for exposure to high metal concentrations in canned fish products. Numerous studies on the concentration of metals in seafood, including, lead (Pb), tin (Sn), chromium (Cr), mercury (Hg), arsenic (As), nickel (Ni), and cadmium (Cd) in canned fish, have been carried out worldwide. Majority of the reports indicated that the heavy metals in the canned fish were low, in the permissible limit and safe for human consumption. Some factors such as fish habitat water quality, exposure time of fish to heavy metals in wa-ter, levels of concentrations of the heavy metals in water, trophic pattern of fish, heavy metals contaminations of fish during processing, especially soldering of packaging cans, quality and shelf life of canned fish can bring about elevated rise in the heavy metals of the canned fish. It is recommended that before a fish is used for canning, prior assessment of its heavy metal concentrations should be done. Also, regular mon-itoring of the levels of heavy metals that may occur in the canned fish due to processing and canning should be carried out. All these will help in determining the safety of the canned fish, guide against any adverse health risk associated with consumption of canned fish and allay consumers` fear of cancer from the consumption of canned fish.

57 ISCHEMIC HEART SCOMBROID SYNDROME: FURTHER EVIDENCE FROM ALL OVER THE WORLD

Abstract Objective Scombroid syndrome (SS) is a long-standing poisoning illness caused by ingestion of improperly stored fish food (usually tuna fish) contaminated by Gram-negative bacteria. The main pathogenetic feature is toxicity by the high histamine (and/or other toxin) levels within the fish muscle. Scombroid syndrome accounts for approximately 5% of food toxicities at emergency department in the USA. It consists of gastrointestinal symptoms, sickness, at times (head) rash or flushing, peppery taste, hypotension, and other symptoms. Cardiovascular complications are infrequent, but acute coronary syndromes (ACSs) have been described in some patients on admission to hospital. We identified those cases as with ischemic heart scombroid syndrome (IHSS). Methods An accurate literature search for IHSS in case series and single reports, published as by the end of July 2022, was performed. Herein main clinical features are summarized. Results From 1997 to 2022, 18 studies were found describing 25 patients aged 42±15 years, 14 women (56%), likely to have IHSS. Countries of origin are depicted in the Figure nearby. Apart from typical clinical presentation of SS, chest pain, oppression and hypotension were complained by almost all patents. Symptoms and signs of ACS started 10 to 180 minutes from the meal. Four patients (mostly before 2015) required advanced life support or mechanical ventilation. Widespread ST-depression (first in the inferior leads) was the most frequently reported ECG feature (approximately in 90% of cases). Hospitalization was required for unstable patients or those admitted for coronary angiography. However, this latter was performed only in 10 cases (40%), and only in 3 (12%) a culprit lesion was identified and treated. Therapy consisted with antihistamine drugs, fluids and circulatory support, symptomatic drugs, and steroids in some cases. All patients were discharged from hospital with uneventful follow-up. Conclusions To date, 25 published cases of IHSS have been recognized, mostly from Italy, but reports are from all over the world. As in typical SS, myocardial ischemia begins shortly after raw or cocked (tuna) fish ingestion. However, due to unfamiliarity with the syndrome, diagnostic misinterpretation is possible. IHSS can be classified as a transient (usually benign) ACS, caused by coronary vasospasm in response to a nitroxide-mediated histamine-induced tissue hypoperfusion, in a similar way to type-I Kounis syndrome. Based on current knowledge, coronary angiography is mandatory in patients with a history of coronary artery disease and/or allergic diathesis, persistent symptoms or unresponsive to emergency treatment.